Wash the snails and boil them for a short time in salted water, so that they soften. After you have cleaned them, put the oil in a pan and sauté the snails together with the finely chopped onion. Now add the finely chopped tomatoes, salt, pepper

Clean and leach out the snails very well and remove the membranes from their orifices. Scald them in hot water for 3-4 minutes. Allow to drain and put them aside. Blanch the vine shoots and the tender wild carrot tops in boiling water for

Salt the snails, flour them and cook them in sizzling oil for 3 minutes, with their openings facing the pan. Add the rosemary, salt and pepper, stir them and 2 minutes later add the wine. Let them come to the boil and they are ready to serve.

Place the snails in a deep bowl filled with tepid water and cover with a dish. Allow them to stand for 30 minutes. When the snails begin to move, remove the thick membrane covering their orifice with a knife and scrub any other waste from their

Heat the oil in a skillet and add the snails, ground tomato, parsley, garlic and chopped onion. Season with salt, pepper and saute for 2-3 minutes. Next, add the chopped potatoes and the whole courgettes and let them boil over moderate heat

After washing the snails, scald them, saute the onion, add the snails and the wine stirring continuously for 1 to 2 minutes. Add the grated tomatoes, some water and allow to boil over low heat. When it is almost done, stir in the pligouri.

Chop the eggplants, salt them and allow to stand for about 1 hour. Rinse and strain them. Afterwards, sauté them in olive oil and onion and add the snails, the grated tomatoes and let them boil for a while. Pour 2-3 more glasses of water, bring

Saute the onion in olive oil. Finely chop the tomatoes and add them in the pot. Then add water and bring to a boil. Add the snails in the pot. At the same time, slice the potatoes and fry them. Add the potatoes in the pot, when the snails start

Prepare the snails as mentioned above. Leach them out thoroughly under tap water and then put them in a frying pan with their shells facing upwards. Fry over high heat while stirring occasionally. Just before they are done add salt and